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Journal: Foods, 2023
Volume: 12
Number: 2834

Article: The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs
Authors: by Kübra Öztürk, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya and Güzin Kaban
Link: https://www.mdpi.com/2304-8158/12/15/2834

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